Profiteroles

I ended up with 12 profiteroles and they worked out at 7 syns for one.

Ingredients 

• 55 g (2 oz) butter
• 75 g (2 1/2 oz) plain flour, sifted
• 2 eggs, beaten with a pinch of salt
• One tub of double cream
• Chocolate

Method
Prep:15min  ›  Ready in:15min 

1. Put the butter and 150 ml (5 fl oz) water in a saucepan. Heat gently until the butter has melted, then bring to the boil.
2. As soon as the water boils, remove the pan from the heat and quickly tip in the flour all at once. Beat with a wooden spoon until the ingredients bind together into a dough.
3. Return the pan to a low heat and continue to beat until the dough is a smooth, dry ball in the centre of the pan.
4. Allow to cool for 2–3 minutes, then gradually beat in the eggs to make a smooth, shiny paste. Beat vigourously. Use straightaway, as directed in the recipe.
5. Place the baking sheet into the oven. Before closing the oven door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown - if the profiteroles are too pale they will become soggy when cool.
6. Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes. The warm air from the oven helps to dry out the middle of the profiteroles.
7. For the filling, lightly whip the cream with the orange zest until soft peaks form. When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles.